YIELD: 4 servings
| 2¼ cups | frozen* or fresh blueberries, divided |
| ⅓ cup plus 1 Tbsp. sugar, divided | |
| 1 Tbsp | cornstarch |
| pinch | salt |
| ½ cup | whipped cream cheese |
| 2 drops | red food coloring |
| 1 drop | yellow food coloring |
| 1 loaf (10¾ ounces) frozen pound cake, thawed | |
| 1 tsp. | confectioners sugar |
| 1 tsp. | unsweetened cocoa powder |
-
In a medium saucepan, over high heat, bring ½ cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes.
-
Meanwhile, in a cup, combine ⅓ cup of the sugar, the cornstarch and salt. Add to blueberries, stirring constantly, until sauce thickens, about 1 minute. Spoon into a bowl; cover and chill.
-
In a small bowl, stir together cream cheese, the remaining 1 Tbsp. sugar, and food colorings; set aside.
-
Cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 thick horizontal slices. Working with 1 slice, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a ½" half-moon shaped cutter to cut out 4 half moons. Repeat with the remaining cake slices.
-
Carefully spread 4 bats and 8 moons with cream cheese mixture. Press the remaining ¼ cup blueberries into cream cheese, covering with remaining bat and moon shapes, forming sandwiches.
-
In a cup, combine confectioners sugar and cocoa; through a strainer, lightly sprinkle over sandwiches. Spread blueberry sauce on 4 serving plates to form a “sky” background. Arrange 1 bat and two moons on each plate, serve.
* One (12-ounce) bag of frozen blueberries contains about 2¼ cups
Recipe and photo: U.S. Highbush Blueberry Council
